Easy Palak Paneer Recipe (Restaurant-Style, No Cream)
Silky, vibrant palak paneer made without cream, ready in 30 minutes on the stovetop. The blanching trick keeps the gravy bright green every time.
Equipment
- Heavy-bottomed pan or kadai
- Blender or hand blender
- Large pot (for blanching)
- Bowl of ice water
Ingredients
For the spinach base
- 300g (about 10 oz) fresh spinach, thoroughly washed
- 1 medium onion roughly chopped
- 2 medium tomatoes roughly chopped
- 4-5 cloves garlic
- 1 -inch piece fresh ginger
- 1-2 green chilies adjust to taste
For the masala
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon turmeric
- Salt to taste
For the paneer
- 250g (about 9 oz) paneer, cut into 1-inch cubes
- 1 tablespoon oil or ghee optional; for pan-frying
Optional
- 2 tablespoons cashew paste or 3 tablespoons whole-milk yogurt
- Fresh cream for garnish (optional)
Instructions
Blanch the Spinach
- Bring a large pot of water to a rolling boil. Add a generous pinch of salt.
- Add the washed spinach leaves. Blanch for exactly 2 minutes. No longer.
- While the spinach blanches, prepare a large bowl of ice-cold water with ice cubes.
- Drain the spinach immediately and plunge it into the ice water. Let it sit for 2 minutes.
- Drain again, squeeze out as much water as you can, and set aside.
Blend the Spinach
- Add the blanched spinach, green chili, and 2-3 tablespoons of fresh water to a blender.
- Blend into a smooth, thick puree. Set aside.
Build the Masala Base
- Heat oil or ghee in a heavy-bottomed pan over medium heat.
- Add cumin seeds. Let them sizzle for 30 seconds until fragrant.
- Add the onion and cook, stirring often, for 7-8 minutes until golden and soft.
- Add ginger and garlic (or 1 teaspoon each ginger-garlic paste). Cook for 1-2 minutes.
- Add the tomatoes, turmeric, coriander powder, and cumin powder. Cook for 5-6 minutes, stirring, until the tomatoes break down completely and the oil starts to separate from the masala.
- Let the masala cool slightly, then blend it smooth. Return to the pan.
Bring It Together
- Over medium-low heat, add the spinach puree to the blended masala. Stir well to combine.
- If using cashew paste or yogurt, stir it in now.
- Simmer for 4-5 minutes, stirring occasionally. Taste and adjust salt.
- Add the paneer cubes. Stir gently to coat them in the gravy.
- Simmer for 2-3 more minutes, just enough to warm the paneer through.
- Finish with garam masala. Stir once and turn off the heat.
Notes
Blanching is essential for a bright green gravy. The 2-minute blanch + ice bath stops the enzymes that break down chlorophyll. Do not skip it.
Pan-frying the paneer (optional): Lightly fry paneer cubes in ghee until golden on two sides before adding to the gravy. They hold their shape better and the crust adds depth.
Cashew paste alternative: Soak 10-12 raw cashews in hot water for 15 minutes, blend smooth, and add 2 tablespoons to the gravy for creaminess without heavy cream.
Vegan option: Swap paneer for firm pressed tofu, pan-fried until golden. Use neutral oil instead of ghee.
Kid-friendly: Skip the green chili and halve the garam masala.
Store in an airtight container in the refrigerator for up to 3 days. Freeze the spinach gravy (without paneer) for up to 1 month. Add fresh paneer when reheating.
Tried this recipe?Let us know how it was!